Our vegan and dairy free sauce mix is a versatile pantry staple, used in our simple gluten free curry sauce, its ready to make a quick and easy midweek meal.

Dairy Free · Vegan

Makes 2 cups

Ingredients

1 tablespoon olive oil

1 onion, diced

1 teaspoon crushed garlic

⅛ teaspoon chilli flakes

2 teaspoons curry powder

30g (scant ⅓ cup) Sauce Mix

1 cup vegetable stock

½ cup coconut cream

2 tablespoons mango chutney

Method

Heat the oil in a medium saucepan and add the onion, garlic, chilli flakes and curry powder. Stir over medium heat to fry, then lower the heat and cook for 10 minutes with the lid on, stirring every few minutes. Add the Sauce Mix and stock, stirring until it simmers. Turn the heat to the lowest and cook for 5 minutes with the lid on. Add the coconut cream and chutney, simmer for another 5 minutes. Take off the heat and let sit for 15 minutes before blending til smooth, either in a blender or with an immersion blender. Pour over cooked vegetables and quinoa or pan fried chicken or fish with rice. Store covered in the fridge for up to a week and reheat to serve.

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